Matar Mushroom Masala Recipe | Mushroom Peas Curry

Matar mushroom masala recipe | Indian mushroom peas curry served with naan, roti, rice, etc.

5 from 6 votes

Matar Mushroom Masala Recipe | Mushroom Peas Curry

Matar Mushroom Masala is a popular vegetarian side dish from Punjab, India, that is easy to make. It is a simple curry made with mushrooms and green peas cooked in a spiced tomato-based gravy. For a complete meal, serve it with Indian flatbread like Naan, Chapati, Roti, Kulcha, Ghee rice, or simple steamed rice.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: Indian, north indian, punjabi

Diet: Vegetarian

Servings:

Calories: 111kcal

Author: Kushi

Equipment

Ingredients

2 tablespoon Oil vegetable oil or any cooking oil
1 Onion large, chopped
6 cloves Garlic , chopped
1 Green chile , chopped
1 inch Ginger , chopped
8 to 10 Mushrooms , chopped lengthwise
1 ½ cups Green peas , soaked and boiled (I have used dried green peas. You can even use fresh or frozen green peas.)
1 Tomato , large or 2 medium
10 to 12 Cashews
1 teaspoon Garam Masala or Kitchen King Masala or Curry Powder (adjust to taste)
1 teaspoon Red chile powder (adjust to taste)
Salt , to taste
2 tablespoon Cilantro or Coriander leaves, chopped

Instructions

Heat oil in a pan on medium flame. Add onions, garlic, green chile, ginger, and saute till onions become translucent.
2 tablespoon Oil, 1 Onion, 6 cloves Garlic, 1 Green chile, 1 inch Ginger
Add mushrooms and saute it for a minute. (check tips)
8 to 10 Mushrooms
Meanwhile, in a grinder add tomato and cashews with very little water and grind it to smooth paste.
1 Tomato, 10 to 12 Cashews
Add the tomato cashew paste to the sauteed mushroom mixture and continue cooking till it comes to a boil and then continue to simmer for 2 to 3 minutes.
Now add boiled green peas, garam masala powder, chile powder, salt, water for desired consistency.
1 ½ cups Green peas, 1 teaspoon Garam Masala, 1 teaspoon Red chile powder, Salt
Bring this to a boil. Simmer it on a medium flame for 5 to 7 minutes. Garnish it with coriander leaves.
2 tablespoon Cilantro
Serve it with any variety of bread like roti, chapati, naan or flavored rice and enjoy!

Instant Pot Mushroom peas curry

Press saute button of your instant pot. When hot, add oil, onion, garlic, ginger, green chilies, and sauté for 2 to 3 minutes.
Add the tomato cashew paste and sauté for another 1 or 2 minutes.
Add green peas, mushroom, garam masala, chile powder, salt to taste, and 2 cups of water and stir. Place the lid and close the pressure valve.
Pressure cook on high for 3 minutes. When done, do a quick release and open the pot.
Add fresh cilantro or coriander leaves.
Serve it with your favorite bread or rice and enjoy!

Notes

If you like mushrooms to be tender, either sauté them first and keep them aside or add them along with green peas. I add them in the beginning because I just love the flavor mushrooms release when combined with oil.
Add another tomato or a pinch of chat masala if you like a little tangy gravy.
I like to keep my recipe simple without adding any whole spices or spice powders. If you like the flavors of whole spices, you can add 1 green cardamom, ¼ teaspoon black pepper powder, ¼ teaspoon cumin powder, ½ teaspoon coriander powder, and ½ teaspoon kasuri methi crushed between the palms of your hands to finish the gravy.
If you are not a mushroom lover you can substitute mushroom with paneer or tofu, gobi (cauliflower), aloo (potato), or baby corn, or a combination of all these.
To make it creamy, you can add ¼ cup of heavy cream or coconut milk.

Nutrition